Paglia-Fieno With Parrano And Black Forest Ham
|Shallot||1 Large, minced|
|Black forest ham||1⁄2 Pound, cut into 1 inch x 1/4 inch strips|
|Chicken stock||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Whole wheat spaghetti||1⁄2 Pound|
|Grated parrano cheese||2 Cup (32 tbs)|
Bring a large pot of water to a boil. Melt butter in a large skillet and add the minced shallot. Cook for about 3 minutes until the shallot becomes fragrant and turns translucent.
Add the Black Forest ham and stir for one minute. Add chicken stock, bring to a simmer and cook for about 6 minutes until the stock has reduced by one half. Add cream and slowly simmer while you cook the pasta. Prepare pasta according to package directions but do not fully cook it. When the pasta is almost “al dente” drain and add it to the cream sauce to finish cooking. Cook the pasta in the sauce until it has thickened up, about 2-3 minutes. Remove from heat and fold in grated Parrano. Season to taste with salt and pepper and stir until cheese is melted and the sauce has developed a nice consistency, about 1-2 minutes. Serve immediately garnished with freshly ground black pepper.
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